Stracciatella alla Romana
Egg drop, Roman edition
Roman stracciatella soup: beaten egg and Parmigiano-Reggiano stirred into simmering chicken broth to form delicate rags.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4 servings
Ingredients
- 6 cups good chicken broth
- 3 eggs
- ½ cup grated Parmigiano-Reggiano
- Nutmeg
- Lemon zest
- Salt and black pepper
Instructions
- 01
Heat the broth. Bring the broth to a bare simmer — boiling will scramble the egg into lumps.
- 02
Whisk the eggs. Beat eggs with cheese, nutmeg and lemon zest until smooth.
- 03
Stream and stir. Pour the egg in slowly while stirring in one direction to form thin rags.
- 04
Serve at once. Season and serve immediately with more cheese.
Larry’s rule: Your broth is the whole recipe. If it's from a cube, this is a cube with eggs in it.